UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Food service industry in the era of COVID-19: trends and research implications

Nutrition Research and Practice, 2021, 15(6), , pp.22-31

2021

Volltextzugriff (PDF)

Blue Food Consumption and Its Relation to Nutrient Intake among Koreans

Nutrients, 2024-09, Vol.16 (18), p.3128

2024

Volltextzugriff (PDF)

Passengers’ perceptions of airline lounges: Importance of attributes that determine usage and service quality measurement

Tourism management (1982), 2012-10, Vol.33 (5), p.1103-1111

2012

Volltextzugriff (PDF)

Linking creating shared value to customer behaviors in the food service context

Journal of hospitality and tourism management, 2020-06, Vol.43, p.199-208

2020

Volltextzugriff (PDF)

Factors affecting the willingness to pay extra for safe food

Nutrition research and practice, 2023-06, Vol.17 (3), p.565-582

2023

Volltextzugriff (PDF)

Restaurants’ disclosure of nutritional information as a corporate social responsibility initiative: Customers’ attitudinal and behavioral responses

International journal of hospitality management, 2016-05, Vol.55, p.96-106

2016

Volltextzugriff (PDF)

Comparison of college students’ behavior toward nutrition information communication between Korea and the US

Nutrition Research and Practice, 2020, 14(4), , pp.401-411

2020

Volltextzugriff (PDF)

Impacts of menu information quality and nutrition information quality on technology acceptance characteristics and behaviors toward fast food restaurants’ kiosk

Nutrition Research and Practice, 2020, 14(2), , pp.167-174

2020

Volltextzugriff (PDF)

Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S

Nutrition Research and Practice, 2020, 14(3), , pp.286-297

2020

Volltextzugriff (PDF)

Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection

Nutrition Research and Practice, 2018, 12(4), , pp.348-354

2018

Volltextzugriff (PDF)

Role of Perceived Fit With Hotels' Green Practices in the Formation of Customer Loyalty: Impact of Environmental Concerns

Asia Pacific journal of tourism research, 2013-10, Vol.18 (7), p.731-748

2013

Volltextzugriff (PDF)

Influence of Gender on the Word-of-mouth Process in Restaurant Consumption Using Chronic Regulatory Focus

Journal of quality assurance in hospitality & tourism, 2022-09, Vol.23 (5), p.1350-1373

2022

Volltextzugriff (PDF)

Which brand should be more nervous about nutritional information disclosure: McDonald's or Subway?

Appetite, 2020-12, Vol.155, p.104805-104805, Article 104805

2020

Volltextzugriff (PDF)

Does it or Doesn't it? Geographic Differences and the Costs of Living

Rural sociology, 2008-09, Vol.73 (3), p.463-486

2008

Volltextzugriff (PDF)

Application of the Health Belief Model to customers' use of menu labels in restaurants

Appetite, 2018-04, Vol.123, p.208-215

2018

Volltextzugriff (PDF)

Food service industry in the era of COVID-19: trends and research implications

Nutrition research and practice, 2021, Vol.15 (Supplement), p.22-31

2021

Volltextzugriff (PDF)

Food service industry in the era of COVID-19: trends and research implications

Nutrition research and practice, 2021, Vol.15 (1), p.22-31

2021

Volltextzugriff (PDF)

Food service industry in the era of COVID-19: trends and research implications

Nutrition research and practice, 2021, Vol.15 (Supplement), p.22-31

2021

Volltextzugriff (PDF)

Experience, brand prestige, perceived value (functional, hedonic, social, and financial), and loyalty among GROCERANT customers

International journal of hospitality management, 2019-01, Vol.77, p.169-177

2019

Volltextzugriff (PDF)

Strategic CSR for airlines: does materiality matter?

International journal of contemporary hospitality management, 2018-11, Vol.30 (12), p.3592-3608

2018

Volltextzugriff (PDF)

The roles of attitude, subjective norm, and perceived behavioral control in the formation of consumers’ behavioral intentions to read menu labels in the restaurant industry

International journal of hospitality management, 2013-12, Vol.35, p.203-213

2013

Volltextzugriff (PDF)

ESG themes of the restaurant industry: a comparison between full-service and limited-service restaurants

Journal of travel & tourism marketing, 2024-01, Vol.41 (1), p.20-34

2024

Volltextzugriff (PDF)

US Restaurant Companies' Green Marketing via Company Websites: Impact on Financial Performance

Tourism economics : the business and finance of tourism and recreation, 2011-10, Vol.17 (5), p.1055-1069

2011

Volltextzugriff (PDF)

The effects of likability of Korean celebrities, dramas, and music on preferences for Korean restaurants: A mediating effect of a country image of Korea

International journal of hospitality management, 2015-04, Vol.46, p.200-212

2015

Volltextzugriff (PDF)

Factors affecting the willingness to pay extra for safe food

Nutrition research and practice, 2023, Vol.17 (3), p.565-582

2023

Volltextzugriff (PDF)

1 – 25 von 98

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(77)
Mit Volltextzugriff
(79)

Publikationsform

Artikel
(96)
Buchkapitel
(2)

Sprache

Englisch
(91)
Koreanisch
(7)

Erscheinungsjahr

n.n

Thema

Social Sciences
(26)
Science & Technology
(20)
Hospitality, Leisure, Sport & Tourism
(19)
Social Sciences - Other Topics
(19)
Business & Economics
(14)
Life Sciences & Biomedicine
(12)
Restaurants
(12)
Nutrition & Dietetics
(10)
Meteorology & Atmospheric Sciences
(8)
Physical Sciences
(8)
Clouds
(7)
Management
(7)
Studies
(7)
Business
(6)
Hotels & Motels
(5)
Original Research
(5)
생활과학
(5)
Brand Loyalty
(4)
Gastronomie
(4)
Korea
(4)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(2)

Menü

Weitere Dienste

Einstellungen

Food service industry in the era of COVID-19: trends and research implications

Blue Food Consumption and Its Relation to Nutrient Intake among Koreans

Passengers’ perceptions of airline lounges: Importance of attributes that determine usage and service quality measurement

Linking creating shared value to customer behaviors in the food service context

Factors affecting the willingness to pay extra for safe food

Restaurants’ disclosure of nutritional information as a corporate social responsibility initiative: Customers’ attitudinal and behavioral responses

Comparison of college students’ behavior toward nutrition information communication between Korea and the US

Impacts of menu information quality and nutrition information quality on technology acceptance characteristics and behaviors toward fast food restaurants’ kiosk

Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S

Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection

Role of Perceived Fit With Hotels' Green Practices in the Formation of Customer Loyalty: Impact of Environmental Concerns

Influence of Gender on the Word-of-mouth Process in Restaurant Consumption Using Chronic Regulatory Focus

Which brand should be more nervous about nutritional information disclosure: McDonald's or Subway?

Does it or Doesn't it? Geographic Differences and the Costs of Living

Application of the Health Belief Model to customers' use of menu labels in restaurants

Food service industry in the era of COVID-19: trends and research implications

Food service industry in the era of COVID-19: trends and research implications

Food service industry in the era of COVID-19: trends and research implications

Experience, brand prestige, perceived value (functional, hedonic, social, and financial), and loyalty among GROCERANT customers

Strategic CSR for airlines: does materiality matter?

The roles of attitude, subjective norm, and perceived behavioral control in the formation of consumers’ behavioral intentions to read menu labels in the restaurant industry

ESG themes of the restaurant industry: a comparison between full-service and limited-service restaurants

US Restaurant Companies' Green Marketing via Company Websites: Impact on Financial Performance

The effects of likability of Korean celebrities, dramas, and music on preferences for Korean restaurants: A mediating effect of a country image of Korea

Factors affecting the willingness to pay extra for safe food

Suchergebnisse filtern